Vegetable Gratin

This vegetable and pasta casserole dish includes penne pasta tossed with summer vegetables--eggplant, zucchini, and tomatoes--and a tart goat cheese sauce.

Vegetable Gratin
Servings: 6 Prep 30 mins Bake 350°F 25 mins to 30 mins Cook 15 mins


  • 12 ounces penne or other short pasta
  • 1 tablespoon olive oil
  • 1 eggplant (1 pound), cut into 1/2-inch cubes (4 cups)
  • 2 medium zucchini (1 pound total), quartered lengthwise and sliced (3 cups)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 large tomatoes, chopped (3 cups)
  • 1/2 cup Kalamata olives, pitted and quartered
  • 2 tablespoons capers, drained
  • 1 tablespoon fresh thyme leaves
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 ounces goat cheese, crumbled
  • 1/2 cup milk
  • 2 finely grated Parmesan cheese

Make It

1. Heat oven to 350 degrees F. Coat a 3-quart baking dish with nonstick cooking spray. Cook penne following package directions; drain and transfer to a large bowl.

2. While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add eggplant, zucchini, onion and garlic, and cook, stirring often, 10 minutes or until vegetables are crisp-tender. Add vegetable mixture to cooked pasta. In a large bowl, combine tomatoes, olives, capers, thyme, salt, and pepper. In a small bowl, whisk goat cheese and milk until combined; add to tomato mixture, then toss this mixture with pasta.

3. Transfer to prepared baking dish. Sprinkle with Parmesan and cover with foil. Bake at 350 degrees F for 15 minutes. Remove foil and bake an additional 15 minutes or until heated through.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 359, Fat, total (g): 12, chol. (mg): 56, sat. fat (g): 5, carb. (g): 46, pro. (g): 14, sodium (mg): 673, Percent Daily Values are based on a 2,000 calorie diet.